Crispbread

🥖 The crispbread that made people send declarations of love

I've tried countless crispbread recipes – some were too hard, some were too bland, and some tasted like bird food. But then, finally, I found it. The recipe that keeps me baking again and again, and that makes people send messages like:

"It's actually the best crispbread I've ever tasted 🤩 It's given me a new love for crispbread that I didn't know I had 😅 "

What can I say? It's crispy, flavorful, and simply irresistible. So if you thought crispbread was solid and dry – think again. Here's the recipe that might make you fall a little in love with breakfast.

You need:

4 dl large oatmeal, preferably organic

4 dl whole rye, coarse

1 dl pumpkin seeds

1 dl sunflower seeds

1 dl flaxseed

1 dl sesame seeds

1 cup walnuts, finely chopped

1 teaspoon honey

1 ½ tsp salt

8 dl water (preferably carbonated)

з baking trays lined with baking paper

Mix all the dry ingredients well.

Stir the honey into a little warm water, then mix it with the rest of the water.

Mix everything together well. You should now have a fairly “mushy” mixture.

Divide the dough between three baking trays lined with baking paper. Spread it evenly with a spatula or similar. It is important that you spread it evenly, otherwise the crispbreads will be unevenly fried, and you will end up with some burnt crispbreads, while the rest are soft.

Sprinkle with a little extra seeds, and bake the crispbreads in a hot air oven at approx. 160 degrees. Place all the trays in the oven, and change positions about every 20 minutes. First bake the crispbreads for approx. 10 minutes. Use a pizza wheel or knife and cut into the desired size. I usually use a pizza wheel, and divide 4 * 5 pieces on each tray - a total of 60 crispbreads. Place the trays back in the oven and bake the crispbreads until they are done, after approx. an hour (i.e. approx. 1 hour and 10 minutes total baking time).

Check the crispbreads after about an hour of total baking time.

If you have different thicknesses of dough, it may be a good idea to take out the crispbreads that are ready, while letting the others stand until they are fully baked.

Break the crispbreads apart and let them cool on a wire rack.

The crispbreads can be stored in an airtight container and will last for several weeks. I don't know how many, because the container is empty long before any "date stamping" expires!